Crunchy Coleslaw Salad (Printable Version)

Fresh shredded cabbage and carrots tossed with creamy dressing and crunchy sunflower seeds for texture.

# What You’ll Need:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 2 cups red cabbage, finely shredded
03 - 2 large carrots, peeled and grated
04 - 3 green onions, thinly sliced

→ Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon honey or sugar
08 - 2 teaspoons Dijon mustard
09 - 1/2 teaspoon celery seed
10 - Salt and freshly ground black pepper, to taste

→ Toppings

11 - 1/2 cup roasted sunflower seeds, unsalted

# Method:

01 - In a large bowl, mix green cabbage, red cabbage, carrots, and green onions until evenly blended.
02 - Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper in a separate small bowl until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
04 - Sprinkle roasted sunflower seeds over the salad just before serving, reserving a few for garnish if desired.
05 - Serve immediately to maintain crunchiness or refrigerate up to 2 hours for a slightly softer texture.

# Expert Hints:

01 -
  • The slaw stays crispy for hours, so you can make it ahead without it getting soggy and sad.
  • It tastes restaurant-good but requires nothing fancy—just a whisk and five minutes of actual work.
  • The dressing is creamy without being heavy, and that tiny bit of honey makes everything feel less serious and more like summer.
02 -
  • If you dress it more than two hours ahead, the vegetables will start releasing water and the slaw becomes limp and sad—so either serve it right away or wait to add the dressing until an hour before eating.
  • Add the sunflower seeds at the very last second or they'll absorb moisture and lose their crunch, which defeats the entire point.
03 -
  • Buy a bag of pre-shredded coleslaw mix from the produce section if you're short on time—it won't change the slaw one bit, and sometimes good enough is perfect.
  • If you like it sweeter, add an extra teaspoon of honey; if you like it tangier, add another teaspoon of vinegar, but make these changes one at a time and taste as you go.
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